Ours vs. Theirs


Callicrate Beef – $6.25/lb.

Produced by Callicrate Cattle Co.
– Natural, healthy ruminant diet

Slaughtered at Callicrate Cattle Co.
– Humanely slaughtered where cattle are raised
– Animal Welfare Approved (AWA)
– Safe and clean

Processed at Ranch Foods Direct
– Slow, safe and clean processing
– Living wages, experienced cutters, training for new meat cutters

No performance enhancing compounds

All cuts from one animal

No solution or additives in meat

Highest quality meat
– Angus/Wagyu cattle

Nothing Added – Just Real Meat!


Grocery Store Commodity Beef – $5.70/lb*

Corporate controlled, industrial production
– Feeding diets not natural, and stressful to ruminants
– Externalize costs onto the environment, people, and community

Slaughtered and Processed by multinational meat packers
– Animals may travel long distances from ranch to feedlot slaughter
– High speed, dangerous kill lines
– Low paid, refugee workers
– Unsanitary slaughter practices – Self inspection (HACCP)

Maximum use of performance enhancing compounds
– Including hormones, steroids, beta agonists, sub-therapeutic antibiotics
– Increases weight and lowers cost by $200 per head
– Illegal in Europe
– Reduced tenderness and quality
– Negative impact on disposition and health of animal

Ground beef may include meat from 1,000’s of animals

May be sourced from several foreign countries

May have solution added*
– Typically 12% solution added with Modified Atmospheric Packaging (MAP)
– May contain water, beef flavoring, flavor enhancers, preservatives, etc.

May contain Advanced Meat Recovery (AMR)*
– Lean Finely Textured Beef (LFTB aka Pink Slime, mechanically separated meat, etc.) may be included at 10% or more in the grind.

May be blade tenderized*
– Increased pathogen risk


Callicrate Beef = $6.25/lb.
Non-Adjusted Real Price, Just Real Meat!
$5.57/lb.* = Commodity Beef
Adjusted Real Price, Makes You Wonder!

*The February 2014 USDA reported average retail beef price

And You Thought It Was Just ‘Pink’ Slime
by Lena Groeger, ProPublica, April 12, 2012